Greens, chick peas, and caramelized onions are some of my favorite things. This dish has a nice sweetness to it, but also a nice kick from the red pepper flakes. Brian said he will definitely be requesting this again, which he doesn’t says a lot since, like me, he loves trying new things. Win.
Sicilian Escarole with Chick Peas and Caramelized Onions
Recipe by Just the Tip / Inspired Ezra Pound Cake
Serves 4 as a side dish (add more chick peas for a main dish!)
Here’s what I used:
- 1 head escarole, trimmed and bruised leaves discarded
- 2 tbsp olive oil
- 2 medium red onions, halved and thinly sliced
- 1 packet truvia (or 1 1/2 tsp sugar)
- 1/2 tsp crushed red pepper flakes
- 1/4 cup golden raisins
- kosher salt and freshly ground black pepper
- 1 can low sodium chick peas, plus 1/3 cup canning liquid reserved
Here’s what I did:
- Fill the sink with water and wash the trimmed escarole well. Drain and dry and coarsely chop.
- Heat the oil over medium heat in a large sauce pan. Add the onions and cook, stirring often, until golden, about 15 minutes. Stir in the sugar, and continue cooking until the onions are golden brown, about 5 minutes.
- Add the raisins, escarole, and crushed red pepper flakes. Cook, tossing the escarole occasionally, until the leaves are tender, about 5 minutes. Season with salt and pepper to taste.
- Add in the chickpeas and the reserved canning liquid. Simmer for a few minutes and taste for seasoning.